Crock Bean Soup with Kale
Ingredients
- 3 tablespoons olive oil
- 3 medium onions chopped
- 1 medium carrot chopped
- 3 cloves garlic pressed
- 1 bunch kale trimmed and sliced (or use 2 cups frozen greens)
- 1 pound cannellini beans soaked overnight (you can also use white beans)
- 4 cups low sodium chicken broth make your own or buy canned
- 1/4 cup tomato sauce
- 1/4 teaspoon crushed red pepper flakes
- Salt and pepper to taste
Instructions
- In a skillet, heat olive oil over medium-high heat.
- Add onions, carrot and garlic. Cook until onions are translucent. A
- Add kale and cook till wilted, about 3 minutes.
- In a crock cooker, place soaked, drained beans; add crushed red pepper flakes and the contents of the skillet; cover with broth (add a little water if necessary, but crockpot should be 3/4 full).
- Cook on high for 8 hours, or until beans are tender. Once beans are tender, add the tomato sauce and salt and pepper to taste.
Notes
SERVING SUGGESTIONS: Some whole grain rolls and a big salad.
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